Southwestern Chicken Soup
I am obsessed with all southwestern flavors and soup is my favorite go-to during the winter months. So when the hubs asked me to make a "soup with chicken and black beans", I decided to create my own version of the popular chicken tortilla soup. It is super quick thanks to the rotisserie chicken and packed with flavor. It only took about 30 minutes to prepare so it's perfect for a week night meal. You know it's good when my five year old asks for another bowl! I hope you'll give it a whirl and report back on what you think.
- 1 tbsp. olive oil
- 1 onion, diced
- 1 small or 1/2 of a large yellow pepper, diced
- 1 jalapeño, diced, stems and seeds removed
- 2 garlic gloves, minced
- 28 oz. can crushed tomatoes*
- 14 oz. can diced tomatoes*
- 2 cans black beans*
- 3 cups low-sodium chicken broth
- 1 rotisserie chicken, cut into bite sized pieces*
- 1 tbsp cumin
- 1/2 tsp oregano
- 1/4 tsp chipotle pepper (omit if you do not like a smokey flavor)
- 1/8 - 1/4 tsp chili powder
- 1/2 tsp salt
In a large pot or dutch oven, saute onion, jalapeño, yellow pepper and garlic in olive oil over medium heat until tender. Add tomatoes and chicken broth and bring to a gentle boil. Add the remainder ingredients and simmer on low for about 15 minutes or until all flavors meld. Adjust seasoning to suit your taste.
Top with any or all of the following: shredded cheese (cheddar, pepper jack or Cotija would all work great), avocado, sour cream, cilantro, tortilla chips.
*If possible, try to buy tomatoes, beans and rotisserie chicken without added salt. This makes a huge difference in the taste of your dish and allows you to control the salt.